Butternut Squash and Apple Cider Soup

Ingredients

• 1  apples peeled chopped
• 0.5 gallon apple cider 
• 2 tablespoons butter 
• 1  butternut squash peeled seeded cut into large chunks
• 1 large carrots diced peeled
• 2 stalks celery chopped
• 28 ounce chicken broth canned
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 pinch ground nutmeg to taste
• 0.8 cup half-and-half cream 
• 1  onion diced
• 0.5 cup cup heavy whipping cream sour or as needed
• 2  potatoes white peeled chopped

Equipment

• bowl
• pot
• immersion blender

Directions

1. Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes.
2. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
3. Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.